Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.

Drain the crushed pineapple, reserving syrup.

Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.

Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.

Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Blend Graham craker crumbs and butter. Press onto bottoms and sides of a pie plate and then chill. In a saucepan, mix sugar, cornstarch and salt.

Separately, mix evaporated milk with water. Add gradually to dry ingredients. Stir over medium heat until thickened. Remove from heat. Stir a small amount into the beaten egg yolks and then add back to pan. Heat for 3 minutes, stirring constantly. Cool quickly.

Chill evaporated milk in ice cube tray until icy. Whip using a rotary beater in a chilled bowl until stiff. Add lemon juice. Whip. Fold in sugar. Spoon onto pie just before serving. Garnish with pineapple and coconut. For a 9″ pie.